Posted by: Sue Freeman 09-30-99 6:54 AM
Rollatini di Melanzane (Eggplant Rolls)
2 large eggplants (about 8 inches long) (can use smaller ones for smaller rolls)
Salt
Olive oil
1/4 chopped or shredded sharp provolone cheese (can use mild but sharp was really good here)
1 (14 oz.) Ricotta (if using low fat or no fat, drain overnight before use)
1 (10 oz.) pkg frozen spinach, thawed and squeezed dry (can use Swiss chard if you like)
1 cup grated Pecorino Romano or Parmiggiano cheese
3 Tablespoons roasted pine nuts, chopped
Freshly ground pepper
Salt to taste (remember cheese has salt in it so be careful)
1 qt. Marinara or spaghetti sauce of choice
1/4 to 1/2 cup fresh chopped basil
Trim ends of eggplant and peel.
Slice eggplant lengthwise in 1/4 inch slices.
Sprinkle generously with salt and place in colander to sweat for 1/2 hour; rinse off and then dry well.
Preheat oven to 400 degrees.
Lay slices on a flat pan that has been coated with olive oil.
Leave in oven until slices are pliable and can be rolled, approximately 10 to 15 minutes.
Remove eggplant from oven and cool while making filling.
Mix in a bowl ricotta, spinach, 1/2 cup grated cheese, provolone cheese, pine nuts, salt and pepper to taste.
Put some sauce on bottom of 9x13 inch baking dish.
Lay one slice of eggplant flat on work surface and place filling on slice forming to shape.
Roll and place seam side down in baking dish.
Continue until all eggplant and filling is used.
Chop basil and put in sauce and pour sauce over top of rolls.
Sprinkle with rest of cheese and place in preheated oven and bake for 30 minutes.
Serve hot.